• Heat 2 tbsp olive oil in skillet set over medium heat; sauté red peppers, sliced onion, garlic, 1/4 tsp each salt and pepper, chili flakes and chipotle chili powder for about 4 minutes or until softened and golden. Drizzle with balsamic glaze, and 1 tbsp lime juice. Remove from skillet; set aside.
• Heat remaining oil in skillet; sauté black beans, diced onion, cumin and coriander for about 4 minutes or until onion is softened. Remove from heat and mash beans with remaining lime juice; set aside.
• Preheat grill to medium-high heat; grease grate well. Season steaks with remaining salt and pepper. Grill for 3 to 5 minutes per side or until internal temperature reaches 145°F for medium-rare. Let stand for 5 minutes; slice thinly across the grain.
• Warm tortillas in microwave oven for 15 to 30 seconds. Spread black bean mixture down along center of tortillas. Divide pepper mixture and steak among tortillas; fold over tortillas to enclose filling.

Tip: Serve with guacamole if desired.